1 (3 lb.) whole chicken, cut up
4 tbsp. extra virgin olive oil
1 (15 oz.) can coconut milk
1 (15 oz.) can chicken stock (Swanson)
1/4 cup sugar (white or brown)
2 cups Basmati rice

MARINADE:

juice of 2 lemons
4 tbsp. madras curry powder
4 garlic cloves, crushed
1 large onion, chopped coarse
2 tsp. dried thyme
2 tsp. cayenne pepper
3 tsp. salt

Cut up whole chicken into 10 pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts (both cut in two), remove ribs, backbone, and skin (if desired). Put chicken pieces into a clean bowl and add lemon juice, curry powder, garlic, onion, thyme, cayenne pepper and salt. Coat chicken pieces well, cover, and let marinate in refrigerator for at least an hour.

Pour olive oil into a large Dutch oven and heat on medium until it shimmers and appears thin, add chicken with all of the marinade. Stir until the chicken begins to brown and the marinade becomes sticky - do not let it burn! Add coconut milk and chicken stock, and bring to a soft boil, add the sugar and reduce heat to low.

Cook for 2 hours until meat is fall off the bone tender and sauce is thick.

Serve with cooked Basmati rice.

Submitted by: LaLa Hennessey